Cadbury Chocolate Chip Cookies

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. And what’s tastier than chocolate? Cadbury chocolate, to be precise. Forget those sad, crumbly excuses for cookies you find in a packet. We’re about to make the kind that practically hugs you back.

Why This Recipe is Awesome

Why bother with this recipe, you ask? Because it’s practically magic, that’s why! It’s almost idiot-proof, even *I* didn’t mess it up, and my kitchen is usually a disaster zone after attempting toast. These cookies are soft, chewy, bursting with melty Cadbury goodness, and they come together faster than you can say ‘I need more chocolate.’ Plus, your house will smell like a dream, which is a bonus if you’re trying to impress someone (or just yourself). You’re basically a professional baker without all the stress. Win-win!

Ingredients You’ll Need

Alright, grab your apron (or just a clean shirt, let’s be real) because here’s the loot list:

• 115g unsalted butter, softened: Leave it out on the counter for a bit. Don’t be tempted to microwave it into a puddle – that’s a whole other recipe we’re not doing today.
• 150g caster sugar: The fine stuff. Granulated works too if you’re feeling rebellious, but caster gives it that professional touch.
• 50g light brown sugar: This is your secret weapon for chewiness. Don’t skip it unless you hate fun.
• 1 large egg: Room temperature, please! It mixes better.
• 1 tsp vanilla extract: The good stuff. Not that imitation vanilla bean *flavor* nonsense.
• 225g plain flour: The foundation of your cookie empire.
• 1/2 tsp bicarbonate of soda (baking soda): This helps them puff up nicely.
• Pinch of salt: Enhances all the flavors. Seriously, don’t skip the salt in sweet things!
• 200g Cadbury chocolate, roughly chopped: Here’s the star! Dairy Milk, Caramilk, Bournville, whatever Cadbury makes your heart sing. Or a mix! The chunkier the better, IMO.

Step-by-Step Instructions

Let’s get baking, buttercup! Follow these steps, and you’ll be swimming in chocolatey goodness.

1. Preheat & Prep: First things first, get your oven ready. Crank it up to 180°C (350°F). Line a couple of baking sheets with parchment paper. Trust me, future you will thank you for this.
2. Cream the Butter & Sugars: In a large bowl, or your fancy stand mixer, cream together the softened butter, caster sugar, and brown sugar until it’s light and fluffy. This usually takes about 2-3 minutes.
3. Egg & Vanilla Time: Beat in the egg and then the vanilla extract until everything is just combined. Don’t overmix here, we’re not making a soufflé.
4. Dry Ingredients Unite: In a separate bowl, whisk together the flour, bicarbonate of soda, and salt. Give it a good mix so everything is evenly distributed.
5. Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Stop as soon as you see no more streaks of flour. Overmixing makes tough cookies, and nobody wants a tough cookie.
6. Fold in the Cadbury: Now for the best part! Gently fold in your glorious Cadbury chocolate chunks. Make sure they’re distributed throughout the dough.
7. Scoop ’em Up: Drop rounded tablespoons of dough onto your prepared baking sheets, leaving a good amount of space between each one (they spread!). Don’t overcrowd the tray, or you’ll get one giant cookie monster.
8. Bake Away! Pop them in the preheated oven for 8-12 minutes. You’re looking for golden edges and centers that still look a *little* soft. They’ll firm up as they cool, promise!
9. Cool Down (If You Can Wait): Let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Or, you know, eat one warm and gooey. I won’t tell.

Common Mistakes to Avoid

Listen up, buttercup. We’re all human, but some mistakes are just… avoidable. Learn from my past kitchen mishaps!

• Thinking you don’t need to preheat the oven: Rookie mistake. Your cookies will spread weirdly and bake unevenly. Always preheat!
• Overmixing the dough: You want tender cookies, not hockey pucks. Mix until *just* combined after adding flour.
• Not chilling the dough (optional but recommended for thick cookies): While not mandatory for this recipe, if your dough is super sticky or your kitchen is warm, a 30-minute chill in the fridge can prevent excessive spreading.
• Baking too long: Watch those cookies! They go from perfectly soft to sad and crunchy real fast. Err on the side of underbaking.
• Not leaving space on the baking sheet: Unless you want one giant, flat, conjoined cookie, give them room to breathe and spread.

Alternatives & Substitutions

Feeling a little wild? Or just missing an ingredient? No stress, we can totally adapt!

• Chocolate: No Cadbury? *Gasp!* But okay, fine. Any good quality chocolate chips or chopped chocolate will work. Dark, milk, white, even a mix of all three if you’re feeling fancy. Personally, I think Cadbury Dairy Milk is non-negotiable for *this* recipe, but hey, you do you.
• Butter: You *can* use margarine, but honestly, butter tastes better. It gives that rich, buttery flavor you just can’t beat. Why hurt your soul like that?
• Flour: All-purpose flour is your friend here. Whole wheat flour might make them a bit dense, but if you’re into that, go for it!
• Sugars: If you only have granulated sugar, you can use all granulated, but you’ll lose some of that chewy texture from the brown sugar. Brown sugar is key for chewiness.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (mostly sarcastic) answers!

• Can I make the dough ahead of time? Absolutely! You can keep the dough in the fridge for up to 3 days. Just bring it closer to room temp before scooping, or expect slightly thicker cookies if baked cold.
• My cookies spread too much! What happened? A few culprits: oven not hot enough, butter too soft/melted, not enough flour (rare), or maybe you didn’t chill the dough. Ensure your butter isn’t melted.
• Can I freeze these cookies? Yes! You can freeze the baked cookies in an airtight container for up to 3 months. Or, even better, freeze the cookie dough balls, then bake them straight from frozen (add a few extra minutes to baking time). Freshly baked cookies on demand? Genius!
• What if I don’t have vanilla extract? Don’t panic! You can omit it, but you’ll miss a layer of deliciousness. A tiny pinch of cinnamon could be a fun substitute if you’re feeling adventurous.
• Is it okay to eat the raw dough? Technically, no, due to raw egg and flour. But, if you *hypothetically* taste a tiny bit while making it, I’m not going to judge. (Disclaimer: eat at your own risk, folks!)
• My cookies are hard! Help! You probably overbaked them, my friend. Next time, pull them out when the edges are golden but the centers still look a little soft and underdone. They continue to cook on the hot baking sheet.

Final Thoughts

Well, there you have it, chief! A recipe for Cadbury Chocolate Chip Cookies that’s so good, you’ll wonder why you ever bought those store-bought imposters. Now go impress someone—or yourself, which is arguably more important—with your new culinary skills. You’ve earned it! Grab a warm cookie, a cold glass of milk (or wine, no judgment), and bask in the glory of your own baking prowess. You’re basically a cookie superhero. Go forth and conquer your cravings!